ROSEMONT, IL (November 10, 2011 - Marketwire)—US Foods announced the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare Symposium Culinary Challenge. The culinary challenge was part of a two-day, US Foods customer event focusing on foodservice and culinary trends in the healthcare sector.
The NYU team, which included Executive Catering Chef Istvan Ungi, Director of Culinary Operations Ronald Brandl and Chef de Cuisine Alonso Foster, began with an amuse bouche -- a single, bite-sized hors d'oeuvre—made with US Foods' new Chef's Line chicken osso buco, Thai red curry chicken stock, dragon fruit and various vegetables and fresh herbs. Their winning entree was made with Rastelli Seafood dry scallops and red snapper served over key lime and citrus risotto.
More than 400 US Foods healthcare customers attended the two-day symposium at Harrah's Resort in Atlantic City, N.J. The event is a joint effort between the US Foods Metro New York, Allentown and Philadelphia Divisions to help customers learn new techniques and share best practices.
"As a leading food distributor to hospitals, schools, military bases and other kitchens across America, we help drive and promote innovation throughout the industry," said Chuck Gannon, division president, US Foods Metro New York. "The Healthcare Symposium gives us the opportunity to engage customers and introduce them to innovative new products and menu ideas."
Celebrity chef Malcolm Mitchell, Harrah's Chef Brad Smith and Viking Kitchen Chef Elaine Seagrave Anderson judged the culinary challenge competition.
The event also featured presentations on the evolution of food service and culinary trends by US Foods Senior Vice President of Street Sales Mark Eggerding and US Foods Vice President of Healthcare and Education David Bermingham. Holly Emmons, R.D., L.D., M.P.A., food service manager at Union Hospital in Cecil County, Md., and Stuart J. Orefice, dining services director at Princeton University served on a panel discussing how healthcare customers can create their own trends based on their specific needs.
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